If you are looking for a crowd pleasing chicken recipe, you should definitely try Chicken Taco Meat! This is one of my most tried and true recipes. My kids love it, I serve it to company, and Chicken Taco Meat has been very popular with new moms when I bring it along with all the fixings for tacos!

One of my favorite things about Chicken Taco Meat is how flexible a dish it is. I sometimes serve it with tortillas, lettuce, tomatoes, salsa, and cheese for chicken tacos. Other times I serve it on lettuce (with the fixings!) for a delicious chicken taco salad. I have even included it in casseroles.

For fix-your-own tacos and salads, I like to put out:

shredded Chicken Taco Meat

lettuce (cut large for salads or shredded for tacos)

chopped tomatoes

chopped avocado

diced onions

shredded cheese

chopped cilantro

sour cream

salsa

tortillas (for tacos!)

I like to bake my Chicken Taco Meat in the oven, because I think the flavors are more intense, but I have also made it in the crockpot. If you prefer to use a crockpot, just cook it for four hours on high, then shred the meat.

Chicken Taco Meat is gluten free, low carb and grain free! Tastes amazing on a big salad - add to lettuce along with tomatoes, salsa, cheese and sour cream. Or put out tortillas and make chicken tacos!

Patti Brown is a wife and mom who loves to play in the kitchen. Her three children and husband are usually happy to try her inventions, and even join the fun. Their kitchen is the busiest room in the house!Patti and her daughter write about cooking, handcrafts and their latest home arts projects at their blog Blossoms And Posies.

Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Zucchini noodles sound, at first, like a very unusual idea indeed. Especially if you grew up eating mushy zucchini (like me!) You have to wonder – how can such a floppy vegetable retain the shape of a noodle?

The answer is very simple – don’t overcook it! I saute my zucchini noodles over very high heat, very quickly – basically stir frying them.

These zucchini noodles are a great alternative to pasta for those who are eating gluten free or low carb. When cooked al dente (cooked but still firm,) zucchini noodles hold up well enough to even handle sauce.

I love to eat zucchini noodles fresh out of the pan, with no addition other than parmesan. My kids eat them happily and even fight over who gets to use our spiralizer. If you don’t have a spiralizer, you might want to look into a mandoline. Our spiralizer has been well worth the investment.

THM-FRIENDLY: For those who are doing the Trim Healthy Mama plan, this recipe works very well with THM. This recipe would be classified as an “S.”

This Gluten-Free Zucchini Noodles Recipe is grain-free, low carb, & Trim Healthy Mama (S) friendly! Great substitute for pasta, cooks up in just one minute!

Author: Patti @ Blossoms and Posies

Recipe type: Side Dish

Serves: 1

Ingredients

1 zucchini

1 tablespoon butter

1 clove garlic, peeled crushed or minced

Instructions

Wash zucchini and slice off ends.

Create zucchini strands with spiralizer or mandoline.

Preheat pan on high and melt butter to cover bottom of pan.

Working quickly, place crushed garlic and zucchini in very hot pan.

Stir continuously for about 1 minute.

Remove from pan immediately and place on plate.

Do not overcook! Zucchini should be al dente.

Serve with freshly grated parmesan cheese or your favorite sauce.

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Patti Brown is a wife and mom who loves to play in the kitchen. Her three children and husband are usually happy to try her inventions, and even join the fun. Their kitchen is the busiest room in the house!Patti and her daughter write about cooking, handcrafts and their latest home arts projects at their blog Blossoms And Posies.

Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Once you see how easy it is to make your own breakfast sausage, you won’t go back to buying it!

In our house everyone’s day starts better when we have some protein for breakfast. I like knowing what I am putting into our bodies, so I prefer to make sausage from scratch instead of buying it at the store. Cooking from scratch can be a real money saver too!

In fact, I first learned how to make breakfast sausage because we were blessed with a mother’s budgeting dream – free meat! We live out in the country, and in our area the wild hog population is dangerously high (hogs are very destructive!) One day a friend brought us some hog meat, and my sausage making career was begun.

With some ground pork and a few spices, in no time you will have sausage too!

I make my breakfast sausage into patties if I want to fry it up in a pan and serve it with eggs or fruit. Sometimes I just brown the sausage crumbles to add to an egg casserole or omelet. You could even put it on pizza! If you like your breakfast sausage a bit sweet just add the optional sweetener.

THM-FRIENDLY: For those who are doing the Trim Healthy Mama plan, this recipe works very well with THM. Breakfast sausage would be classified as an “S.”

Cook in a pan over medium heat, flipping so both sides are cooked well, until internal heat is 165°F.

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Be sure to follow us on Pinterest for more great recipe ideas!

Patti Brown is a wife and mom who loves to play in the kitchen. Her three children and husband are usually happy to try her inventions, and even join the fun. Their kitchen is the busiest room in the house!Patti and her daughter write about cooking, handcrafts and their latest home arts projects at their blog Blossoms And Posies.

Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Gluten-Free Flour Recipe

When transitioning to eating gluten free, many people hope to find a way to continue making their favorite recipes. It is handy to keep a gluten free flour substitute on hand that you can use as a replacement in those old standby recipes. And we have just the gluten free flour mix for you!

This simple gluten free flour mix recipe has just five ingredients. You can use this flour mix in a one to one ratio in your recipes – for every cup of flour called for in the original recipe, use 1 cup of gluten free flour.

If you are avoiding dairy, you can omit the milk powder. Milk proteins help to bind bake goods together, and help them brown better. So if you leave it out, you may find your end result is a little more crumbly and not as browned as you are used to.

Use 1 cup gluten free flour mix to substitute for each 1 cup of wheat flour.

Store in an airtight container.

Note: Powdered milk can be removed for dairy-free alternative. Baked goods may be more crumbly and not brown as well without milk powder.

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Be sure to follow us on Pinterst for more great recipe ideas!

Patti Brown is a wife and mom who loves to play in the kitchen. Her three children and husband are usually happy to try her inventions, and even join the fun. Their kitchen is the busiest room in the house!Patti and her daughter write about cooking, handcrafts and their latest home arts projects at their blog Blossoms And Posies.

Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Some nights I just need to get dinner on the table quickly, and Easy Broiled Parmesan Tilapia is the perfect solution.

I can put together a meal of tilapia and vegetables (like steamed broccoli and coleslaw) in less than the time it would take to boil up a pot of pasta! My kids really like this recipe too, which is a definite bonus. Broiled Parmesan Tilapia is also low carb and gluten free.

If you tend to be a distractable cook, it is a good idea to use a timer to help you remember that you are broiling. That way you don’t end up with a very smoky kitchen! I sometimes set the timer for just 1 minute and reset it every time I open the oven door, just to be sure I don’t lose track.

There are many health benefits to eating fish. I am thankful that Easy Broiled Parmesan Tilapia is a simple way to incorporate it into our family’s diet!

Enjoy the health benefits of eating fish with this delicious broiled tilapia recipe finished off with a parmesan topping.

Author: Patti @ Blossoms and Posies

Recipe type: Fish

Serves: 4 servings

Ingredients

¼ cup Parmesan cheese

4 Tablespoons butter, softened

1 Tablespoon sour cream

⅛ teaspoon dried basil

⅛ teaspoon black pepper

⅛ teaspoon onion powder

salt to taste

1 pound tilapia fillets (about 4 filets)

Instructions

Preheat broiler

Rinse fish and pat dry

Lay fish on a baking sheet covered with parchment paper

In a small bowl, combine Parmesan cheese, butter, sour cream, basil, pepper and onion powder. Add salt as needed and set aside.

Broil tilapia filets for a few minutes (2 or 3)

Flip filets over and broil the other side for another few minutes

Remove the fish from the oven and spread ¼ of the butter mixture on each filet.

Return to the oven and broil for another minute or so (until top is lightly browned)

Serve immediately

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Be sure to follow us on Pinterst for more great recipe ideas!

Patti Brown is a wife and mom who loves to play in the kitchen. Her three children and husband are usually happy to try her inventions, and even join the fun. Their kitchen is the busiest room in the house!Patti and her daughter write about cooking, handcrafts and their latest home arts projects at their blog Blossoms And Posies.

Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

A few years back we were at our friend Meg’s house for dinner and she made this absolutely amazing sweet potato and bacon casserole dish! I immediately asked her for the recipe, and have made it several times over the past few years. Y’all, it’s INCREDIBLE!

And today, Meg is sharing her recipe with all of you too! If you haven’t yet, be sure to check out her website Lesson Plan Ladies where she shares Pre-K and Kindergarten lesson plans for homeschoolers (with more grade levels coming soon!)

Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."